The strength of Nebbiolo is its capacity to age, and this wine is made with longevity in mind.
From a unique vineyard near Kersbrook in the northern Adelaide Hills (340m above sea level on complex sandy clay loams over shale) that is ideally suited to growing Nebbiolo, this wine is made with longevity in mind.The fruit was destemmed, wild fermented and gently plunged during its 30 day maceration. After which the wine was pressed to 40% new French oak hogsheads and matured sur lie for 20 months. Savoury and unyielding, tuck a few bottles away and wake it up when you feel the Forza!
VINEYARD: Kersbrook in the northern Adelaide Hills - 340m above sea level on complex sandy clay loams over shale.
VINTAGE 2013: Low winter and spring rainfall led to variable vine growth. Soil moisture monitoring and irrigation proved to be vital in one of the driest seasons on record. The dry conditions led to a poor fruit set, and a heat spell in early February brought on vintage quickly. There was no time for hangovers now, as the excitement of harvest kicked in. With most of the action over by the end of March, it was clear to see that the dry season and low yields had produced some exuberant wines reminiscent of 2008. 2013 was a fun and frantic vintage producing equally exciting wines!
Drink up, but also a 15-20 year proposition.
The fruit is destemmed and wild fermented for 30 days on skins. The ferment is plunged only. Post maceration it is pressed to 40% new French oak hogsheads to undergo MLF. Post MLF, minimal sulphur dioxide is added, and the wine matures sur lie for 20 months. This wine was bottled in December 2013.
Medium brick red
A pungent, intricate nose of violets and cloves, layered with cherry fruit and hints of cordite and cola.
Complex, savoury, cherry cola palate on a taught frame of leathery tannins.